Make moong dal samosa during rainy season, note recipe

Summary: Say goodbye to pakoras during the rainy season, make tasty moong dal samosa:

During the rainy season, the fun of eating some crispy with hot tea is different. Every time the mind gets bored after eating the same pakoras, then try something new this time. Make tasty and crispy moong dal samosas, which are crispy from outside and filled with spices spices from inside.

Moong Dal Samosa: Do not feel like eating something crisp with rain season and hot tea, it cannot happen. In such a time, if something spicy and a snack is found, then the matter is something else. So this time make a special moong dal samosa instead of onion pakoras, which is very tasty to eat and people of all ages like it. This samosa is crispy from outside and spicy moong dal stuffing from inside. It is not difficult to make, just a little preparation is required. Let’s know its step by step recipe.

Material for making moong dal samosa

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Flour – 2 cups

Salt

Celery – 1 tsp

Water

Moong Dal – 1 Cup

Cumin – 1 teaspoon

Asafoetida – a pinch

Ginger – 1 teaspoon

Finely chopped green chillies – 1 fine

Fennel – 1 teaspoon

Coriander powder – 1 teaspoon

Amchur – 1 teaspoon

Red chili powder – 1 tsp

Garam Masala – 1 tsp

Method of making moong dal samosa during rainy season

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First of all, filter 2 cups of flour in a large vessel. Then add salt as per taste and add half a teaspoon of celery.

Now add 2 to 3 teaspoons of oil to it so that samosas become crisp. Then mix all these things well with hands, until the oil is mixed well in the maida.

Now start kneading the dough by pouring water by adding a little bit.

When the dough is kneaded well, cover it with a clean cloth and keep it for 20–25 minutes so that it is set well.

Now prepare moong dal stuffing. For this, soak half a cup of moong dal for 2-3 hours in advance. When the lentils swell well, remove its water and grind it in a mixer and grind it.

Now take a pan and heat 2–3 teaspoons of oil in it. As soon as the oil is hot, add half a teaspoon of cumin seeds. As soon as the cumin seeds start crackling, add a pinch of asafetida and half a teaspoon of fennel to it. After this, add finely chopped ginger and green chillies and fry for a minute or two.

Now add PC moong dal and start cooking on low flame. When the lentils start drying a little and good smell starts coming from it, then add all kinds of spices to it. Do not forget to add salt according to taste. Now mix all these spices well in lentils.

On the other hand, now make small doughs from the dough. Roll each dough with a rolling and cut that rolled part into two equal parts from the middle. Pick up a part and shape the cone.

Now fill the stuffing of moong dal prepared inside this cone. After filling the stuffing, stop the top of the top by applying water so that the samosa is completely sealed.

Now heat the oil in the pan. When the oil medium is hot, add samosas to it slowly. Fry the samosas on medium flame slowly so that they cook well inside.

When samosas become golden well, take them out and place them on the tissue paper so that extra oil comes out.

Now hot moong dal samosas are ready. Serve them with tea or tamarind chutney and coriander-utensils with green chutney.